The Fresh Meat Export (Hygiene and Inspection) Regulations 1987

Conditions for export of fresh meat

10.—(1) No person shall export or sell for export for human consumption any fresh meat being carcases, half carcases, quarter carcases, half carcases cut into three wholesale cuts or offal unless—

(a)it has been obtained from an export slaughterhouse which is supervised in accordance with regulation 12;

(b)it comes from an animal which has been subjected to an ante-mortem health inspection and following such inspection has been passed as fit for slaughter for human consumption;

(c)it has been prepared under hygienic conditions in accordance with the requirements of Schedule 5;

(d)it comes from an animal which has been subjected to a post-mortem health inspection and which has shown no evidence of disease or other abnormal condition except for traumatic lesions incurred shortly before slaughter or localised malformations or pathological changes and it is established that these do not render unfit for human consumption those parts of the carcase or offal not affected by such lesions, malformations or changes;

(e)it has been given a health mark in accordance with the requirements of Schedule 11;

(f)if it has been stored after the post-mortem health inspection, this has been done under hygienic conditions in an export slaughterhouse, export cutting premises or an export cold store which in each case is supervised in accordance with regulation 12;

(g)it is accompanied to the country of destination by a health certificate in accordance with the requirements of Schedule 14; and

(h)if it has been transported, this has been done under hygienic conditions in accordance with the requirements of Schedule 15.

(2) No person shall export or sell for export for human consumption any fresh meat which has been cut up unless—

(a)it has been obtained from export cutting premises which are supervised in accordance with regulation 12;

(b)it has been cut up and obtained in accordance with the requirements of Schedule 9;

(c)it comes from—

(i)fresh meat from animals slaughtered in England and Wales which satisfies the requirements of paragraph (1)(a), (b), (c), (d), (e), (f) and (h) of this regulation; or

(ii)fresh meat from animals slaughtered in Scotland or Northern Ireland which satisfies the requirements of the European Economic Community; or

(iii)fresh meat imported in accordance with the requirements of the European Economic Community;

(d)it has been prepared under hygienic conditions in accordance with the requirements of Schedule 5;

(e)it has been given a health mark in accordance with the requirements of Schedule 11;

(f)if it has been stored, this has been done under hygienic conditions in an export slaughterhouse, export cutting premises or an export cold store which in each case is supervised in accordance with regulation 12;

(g)it has been subjected to supervision in accordance with the requirements of Schedule 10;

(h)if it is wrapped or packed, this has been done under hygienic conditions in accordance with the requirements of Schedule 12;

(i)it is accompanied to the country of destination by a health certificate in accordance with the requirements of Schedule 14; and

(j)if it has been transported, this has been done under hygienic conditions in accordance with the requirements of Schedule 15.

(3) No person shall export or sell for export for human consumption—

(a)fresh meat of animals in which any form of tuberculosis or any living or dead cysticercus bovis or cysticercus cellulosae has been found;

(b)those parts of carcases or offal showing the traumatic lesions, malformations or changes referred to in paragraph (1)(d) of this regulation or which are contaminated;

(c)fresh meat which has been treated with natural or artificial colouring matters;

(d)fresh meat which has been treated with ionizing or ultra-violet radiation.

(4) Except where the country of destination has granted a general authorisation or an authorisation restricted to a specific case, no person shall export or sell for export for human consumption—

(a)fresh meat from boars or from cryptorchid or hermaphrodite swine unless it is intended to undergo one of the treatments provided for in Council Directive 77/99/EEC(1) and it bears a special mark in accordance with the requirements of Schedule 11;

(b)heads of bovine animals and fresh meat from the heads of bovine animals excluding tongues and brains;

(c)fresh meat from animals to which tenderisers have been administered;

(d)blood;

(e)fresh meat in pieces weighing less than 100g each.